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Sweet Corn & Saffron Risotto

The saffron adds a sunny yellow color to this creamy corn risotto. However, if you don't have any on hand, it can be omitted. The risotto is delicious either way.—Lisa Speer, Palm Beach, Florida
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    5 servings


  • 4 medium ears sweet corn
  • 1/2 cup butter, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-1/4 cups reduced-sodium chicken broth, divided
  • 1/2 teaspoon saffron threads or 2 teaspoons ground turmeric
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup uncooked arborio rice
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 2 tablespoons heavy whipping cream
  • 10 fresh basil leaves, thinly sliced


  • Cut corn from cobs. In a large skillet, melt 3 tablespoons butter over medium heat; add corn, salt, pepper and 1/4 cup broth. Cook and stir for 3-5 minutes or until corn is tender. Remove from skillet and set aside; keep warm.
  • In a large saucepan, heat saffron and remaining broth; keep warm.
  • In the same skillet, saute onion in oil and 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
  • Add warm broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (cooking time is about 20 minutes).
  • Stir in the cream, reserved corn mixture and remaining butter; cook and stir until heated through. Sprinkle with basil. Serve immediately.
Nutrition Facts
3/4 cup: 438 calories, 24g fat (13g saturated fat), 56mg cholesterol, 746mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 8g protein.

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